Seattle is apparently experiencing their coldest weather in fifteen years….and it is a high of 33 here. As a Midwest girl, I am experiencing the mildest winter in my twenty-eight years while also getting in some good chuckles listening to these Seattleites complain about the freezing cold weather and gasp the thought of actually getting snow. Don’t get me wrong, I do NOT for one second miss the bone chilling wind of Chicago or romping through knee-high piles of snow on the way to work, I just hope and pray that I never lose my ingrained Midwest winter coat and forever think 33 is warm for December. Regardless, I will take any excuse to warm up with a hot pot of chili.
1 lb ground turkey
1 bell pepper – red, yellow, green, or orange (or half of each)2 stalks celery, chopped
1 sweet onion, chopped
1 clove garlic, chopped
1/2 cup organic vegetable broth
28 oz can fire roasted tomatoes
1 can black beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp smoked paprika
1 tbsp chopped fresh parsley
cheddar cheese, shredded
In a large pot, cook the ground turkey on medium heat until no longer pink, drain off fat, and return to the pan. Add in bell peppers, celery, onion, and garlic. Cook on medium until vegetables are soft (about 4-5 minutes). Add remaining ingredients, stir well, bring to a boil for 5 minutes. Reduce heat to medium low and cover for 25 minutes. Remove cover and cook an additional 20 minutes until thickened. Top with cheese and garnish (optional).
As you saw in this post, Megan and Justin are back!! While I have enjoyed the time I’ve spent sharing my cooking and baking (attempts) with you, I’m excited to hand the torch back to my bestie and see what she has up her sleeve. What sort of recipes did she pick up around the world?
As I prepare to sign off from a blogger role (AhemMeg, I will serve as a taste tester anytime…) I thought it would be fun to go back in time looking at my 5 fave recipes from the last seven months:
Lastly, as my final farewell, I’ll leave you with a colorful, flavorful lunch or dinner-worthy salad fit for the amazing weather we are finally experiencing in Chicago. And if you want to talk ease, this recipe has three simple steps:
I received a Magic Bullet this past Christmas. My original intention with it was breakfast smoothies, very simple. I never realized the wonders that the Magic Bullet would bring into my life! It comes with a little book of recipes – salsa, hummus, baby food, scrambled eggs, soups galore, mashed potatoes, mac and cheese … this list could go on and on. This past Sunday I wasn’t ready to move into the food category, but I thought it was the perfect day to test the waters with a recipe I found (where else?) on Pinterest. It’s basically a homemade version of my beloved Starbucks® Mocha Frappuccino® Light. Brilliant! It was a great afternoon treat: delicious, refreshing and relatively easy to make. I think it will be my go to treat this summer, making the coffee pre-beach and enjoying the frappe post-beach. Enjoy!!
Happy Wednesday y’all! Anyone else get soaked going to work today? You have to love those April showers…
As I’ve mentioned, with a busy, on-the-go life I need quick and easy recipes. This recipe DEFINITELY falls in the category: marinated chicken. By pairing it with brown rice and mixed vegetables it results in a healthy, well-balanced meal that kept me and my roommate full!